Pan de segàla is a traditional bread from the Trento region in Italy. It is a type of rye bread that is known for its dense texture and rich flavor. This bread can be found in various towns and communes of Trento, including Trento itself, Rovereto, and Pergine Valsugana.

In Trento, you can find Pan de segàla at local bakeries such as Panificio Bertamini and Panificio Dal Piaz. These bakeries are known for their high-quality bread and traditional baking methods. In Rovereto, you can find this bread at Panificio Zanella, a family-owned bakery that has been producing bread for generations. In Pergine Valsugana, you can find Pan de segàla at Panificio Pellegrini, a bakery that specializes in traditional breads.

One popular recipe that uses Pan de segàla is the “Bruschetta al segàlo.” To make this dish, you need to slice the bread and toast it until it becomes crispy. Then, rub a garlic clove on the toasted bread and drizzle it with extra virgin olive oil. You can top it with fresh tomatoes, basil, and a sprinkle of salt. Another recipe is the “Panino al segàlo,” which is a sandwich made with Pan de segàla, prosciutto, cheese, and arugula.

Pan de segàla has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification given to traditional food products in Italy. The specifications for Pan de segàla include the use of rye flour, natural leavening, and a long fermentation process. The bread should have a dark crust and a dense crumb. It is typically made in round or oval shapes.

– “Pan de segàla” – Trentino Marketing (
– “Panificio Bertamini” – Panificio Bertamini (
– “Panificio Dal Piaz” – Panificio Dal Piaz (
– “Panificio Zanella” – Panificio Zanella (
– “Panificio Pellegrini” – Panificio Pellegrini (